Weather Proofed Eating
This morning, I woke up with the knowledge that a hurricane is making its way up the East Coast of the United States, headed toward my home and throughout the Northeast. As I reflected on the impending storm, a question came to mind: “What did early humans, do during times of harsh weather, wind, and heavy precipitation?”
After a bit of research, the answer was obvious. They were always prepared. The changing seasons and approaching storms were not surprises but expected events that ancient peoples planned for. Their day-to-day existence was rooted in the intent to not only survive but to thrive, no matter the circumstances.
In contrast, today, many of us might simply update our wardrobes with the seasons, and perhaps try to eat more seasonally. Some of us might even keep a stocked pantry, maybe even a larder with pickles, dried goods, and canned items. Although canning and preservation practices have fallen out of favor in recent generations, I foresee a resurgence as more people reconnect with their roots—and for good reason.
Ancient peoples didn’t have the luxury of grocery stores, refrigerators, or freezers to extend the freshness of their food. Instead, they maintained stocks of food that they worked hard to grow and preserve. When necessary, they would draw on these reserves and move to areas offering shelter until the storms passed.
This is a lesson I believe we can all learn from. With frequent power outages, natural disasters, and the struggles that accompany them, perhaps we should take a cue from our ancestors. Stocking and preserving food not only for day-to-day convenience but also for survival during challenging times is a practice worth revisiting.
Looking at today’s packaged goods and consumer habits, there seems to be a stigma around canned goods—a category that has lost some of its appeal. Yet, this could be a significant opportunity to revitalize an otherwise stagnant area of the supermarket.
One promising sign is the growth of tinned fish. New brands are offering a variety of fish, shellfish, and flavors that go far beyond what our grandparents might have found in their cans of sardines. (I personally love Ekone smoked oysters and everything that Fishwife has done to revitalize the category)
As seasons continue to change and storms grow more frequent and severe, companies and manufacturers face a unique question: “When communities and families lose power, will your product be in their cupboard to sustain and nourish them through tough times?” It’s a powerful question and one worth exploring.
